BOLOGNESE

• 1 lb carrots, scrubbed and halved lengthwise
• 1 Tbsp. smoked chili flakes
• 2 Tbsp. olive oil
• 1 green apple, shaved using a mandolin
• 1 fennel bulb, shaved using a mandolin
• ½ red onion, shaved using a mandolin
• 1 Tbsp. lemon juice
• Small handful of fennel fronds
• Zest of 1 lemon
• A handful of chopped toasted pistachios or walnuts for crunch

Tahini Sauce

• 2 Tbsp. tahini
• 2 Tbsp. olive oil
• 2 Tbsp. lemon juice
• ¼ cup water
• ⅓ cup mint leaves, finely chopped
• ⅓ cup parsley leaves, finely chopped
• Salt and pepper, to taste

1. Toss carrots with chilli flakes, olive oil, salt and pepper and roast at 375 for 40 minutes, or until caramelised.
2. In the meanwhile, toss the fennel, apple, and onion together with 1 tbsp olive oil and 1 tbsp lemon and fennel fronds. Season lightly with salt and pepper.
3. Make the dressing by whisking the tahini with lemon juice and olive oil together in a bowl. Thin down with water as needed then add the herbs. Season with salt and pepper to taste.
4. Add the roast carrots to the fennel salad and pour over the herby tahini dressing.
5. Finish with extra herbs, lemon zest, toasted nuts and extra chilli flakes.